MARINATED CHEESE
This is a very colorful and tasty appetizer. Because it has such a stunning presentation, it is a great appetizer for the holidays. I take this to every function and gathering we attend - only because everyone else requests it!
Provided by trish555
Categories Appetizers and Snacks Cheese
Time 8h20m
Yield 16
Number Of Ingredients 12
Steps:
- In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.
- Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.
- To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers.
Nutrition Facts : Calories 168.6 calories, Carbohydrate 1.4 g, Cholesterol 30.1 mg, Fat 16.3 g, Fiber 0.2 g, Protein 4.7 g, SaturatedFat 7 g, Sodium 203.2 mg, Sugar 0.5 g
MARINATED ITALIAN PASTA SALAD
When I have guests coming over or a busy day ahead, I like to make this salad because I prepare it the day before.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-16 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain pasta and rinse in cold water. , Place in a gallon-size resealable plastic bag; add the salami, pepperoni, cheese, vegetables and olives. Add the salad dressing, oregano and pepper; seal and turn to coat. Cover and refrigerate overnight. Transfer to a serving bowl.
Nutrition Facts : Calories 261 calories, Fat 14g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 704mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.
MARINATED MACARONI SALAD
This is an excellent macaroni salad that everyone in my family has made over the years, and now I make. We have this with dinner at least once a week or every two weeks. It's a hit with everyone, as there's ketchup and sugar in it for the kids. Just try it; you'll LOVE it!
Provided by KillerKitty
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk canola oil, sugar, ketchup, vinegar, salt, and black pepper together in a bowl. Set aside to let the flavors blend for 30 minutes.
- Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water to cool; drain.
- Combine cooled pasta, tomatoes, onion, green bell pepper, and cucumber in a bowl.
- Drizzle the dressing over the pasta mixture and toss to coat.
- Chill in refrigerator for 1 hour before serving.
Nutrition Facts : Calories 503.5 calories, Carbohydrate 56.7 g, Fat 28.8 g, Fiber 2.4 g, Protein 6.5 g, SaturatedFat 2.2 g, Sodium 809.7 mg, Sugar 24.3 g
MARINATED FETA CHEESE SALAD
Provided by Jamie Oliver
Number Of Ingredients 9
Steps:
- Remove the feta cheese from the pack and pat as dry as possible with kitchen towel. Press the flavors into it. Pack the cheese tightly into a jar and cover with olive oil. It will keep in the fridge for up to two months.
- Tips: Don't use bought dried herbs, instead make your own by drying leftover fresh herbs on a baking sheet. Leave them somewhere warm; e.g. on top of your boiler, washing machine, or oven and they will dry within a week. Or put them in the oven at 200 to 225 degrees for 1 hour.
- Uses: On a big plate, covered in fresh basil -- served with lots of other salads. As a cheese course, with crusty bread and fruit Don't throw away the oil -- use it in your dressing
TO DIE FOR MARINATED CHEESE APPETIZER
When I use to cater this was one of the most requested dishes from my clients. I can't believe I am finally posting the recipe but I recently misplaced it and figure if I put it on here it will never be lost. I serve this with Wheat Thins. Enjoy!
Provided by Autism Mommy
Categories Cheese
Time 8h20m
Yield 1 tray, 12 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together olive oil, vinegar, and lime juice until blended.
- Stir in red peppers, green onions, parsley, cilantro, sugar, salt and pepper.
- Set marinade aside.
- Cut blocks of cheese in half lengthwise.
- Cut into thin rectangular slices.
- Arrange cheese slices alternately into a pie dish or other shallow dish, standing slices on end.
- Pour marinade over slices and spread gently with fork until cheese is pretty much covered.
- Cover and chill for 8 hours or overnight.
- Peel back cellophane slightly and pour most of marinade out into sink.
- Serve with crackers.
MARINATED CHEESE APPETIZER
This recipe was given to me by a friend. I have made it several times, and it doesn't last long! It does take a while to prepare, but it is worth it. Great presentation and delicious flavors.
Provided by Barbara Linn
Categories Cheese
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut cheddar cheese and cream cheese into 1/4 inch slices, then again in half.
- Using a small dish, place cheese slices on end alternating cheddar and cream cheese.
- Make the marinade by combining sugar, basil, salt, pepper, oil, vinegar, pimento, parsley, onion and garlic.
- Pour marinade over cheese, cover and refrigerate overnight.
- Serve with crackers.
MARINATED CHICKEN AND PASTA SALAD
An Australian recipe which is perfect for Summer barbecues. The chicken can also be served warm, for a Winter alternative!
Provided by ABAKER007
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 2h15m
Yield 6
Number Of Ingredients 19
Steps:
- In a large bowl, combine 3 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons tomato sauce, 2 tablespoons plum sauce, 1 tablespoon Worcestershire sauce, sesame seeds, and basil. Add chicken, and turn to coat. Marinate in refrigerator for at least 1 hour.
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain and rinse.
- Heat olive oil in a skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Drain on paper towels. Allow to cool, then cut into bite-size strips.
- In a large bowl, whisk together mayonnaise, sour cream, mustard, 1 tablespoon honey, 1 tablespoon tomato sauce, and 1 teaspoon Worcestershire sauce. Mix in cooked pasta, chicken, and Cheddar cheese. Gently stir in sliced avocado and cashews just before serving.
Nutrition Facts : Calories 446.2 calories, Carbohydrate 48.9 g, Cholesterol 42.5 mg, Fat 17.9 g, Fiber 4.1 g, Protein 23.9 g, SaturatedFat 3.7 g, Sodium 754.5 mg, Sugar 13.2 g
HERB MARINATED CHEESE
Serve this quick appetizer with a hearty brown bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Cut the cheese crosswise into 1/2-inch slices, and arrange on a serving platter.
- Sprinkle with onion, herbs, and red-pepper flakes. Drizzle with olive oil and vinegar. Season with salt and pepper.
- Let sit at room temperature for about 30 minutes. Serve with sliced bread.
MARINATED PASTA SALAD
Make and share this Marinated Pasta Salad recipe from Food.com.
Provided by Jamie Fosnight
Categories < 30 Mins
Time 30m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Drain and rinse. Meanwhile, in a small bowl combine all dressing ingredients and chill. In a large bowl, combine all other ingredients. Pour dressing over the top and mix slightly, refrigerate at least one hour or overnight.
- If necessary, add another T of oil, few splashes of vinegar and a pinch of salt before serving.
Nutrition Facts : Calories 555.3, Fat 31, SaturatedFat 7.8, Cholesterol 29.6, Sodium 848.2, Carbohydrate 53.4, Fiber 5.9, Sugar 2.9, Protein 17.4
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5/5 (5)Total Time 8 hrs 10 minsServings 25
- Cut Monterey Jack cheese in half lengthwise. Cut each half crosswise into 1/4-inch-thick slices. Repeat with Cheddar cheese and cream cheese.
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5/5 (1)Total Time 24 hrs 15 minsCategory AppetizerCalories 157 per serving
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- To make the marinade, in a small bowl or jar, whisk together olive oil, balsamic vinegar, garlic, chopped basil, onion powder, dried oregano, red pepper flakes, salt and pepper.
- In a large bowl, add your sliced tomatoes and mozzarella balls and drizzle the olive oil mixture over top. Toss together until everything is coated, cover with plastic wrap and let everything marinate in the fridge for up to 2 hours or overnight (see notes for best marinating time).
- When ready to serve, take the salad out of the fridge about 30 minutes to an hour before so that the olive oil can come back to room temperature and return to liquid form. Add a little more fresh basil and season as needed right before serving. Enjoy!
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5/5 (1)Estimated Reading Time 8 minsCategory Appetizer
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